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Macaroni and cheese with vegetables

This is more interesting than the mac and cheese we ate as kids. And it's versatile -- add other vegetables of your choice when sautéing the bell pepper and mushrooms. This dish is best when made just before serving.

Bring a large pot of salted water to a boil; cook the macaroni according to package instructions or until al dente.

While the macaroni is cooking, melt 2 tablespoons of the butter in a medium saucepan. Remove from the heat; add the flour and stir until smooth. Whisk in the stock and milk, stirring over medium heat until the mixture thickens. Reduce the heat to low; stir in the cheeses and seasonings. Continue stirring until the cheeses melt. Remove from the heat and set aside.

Melt the remaining butter in a large nonstick skillet. Add the remaining ingredients. Cook stirring constantly, until the vegetables are crisp-tender, about 5 minutes. Reduce the heat to low.

When the noodles are done, drain well. Toss with the vegetables. Stir in the cheese sauce. Taste and adjust the seasoning.

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